Fudgy Cocoa Brownies
Tweaking a favorite recipe for Fudgy Cocoa Brownies by adding chocolate chips made them even more decadent.
Adding more chocolate to already fudgy Cocoa Powder Brownies was the way to keep family accord. These satisfied all the chocoholics in the house!
Why You Must Make
The last time I baked these brownies was for a care package I mailed to my college freshman. He’s now a first-year medical student, so figured they deserved another go-round, don’t ya think? I have scads of brownie recipes on the blog as they nearly always get a rave review from the chocolate crazy family.
- These are perfect for your resident chocoholics!
- Chock full of chocolate, one square of these brownies should satisfy any cravings.
- All you need is one bowl and a spoon. No mixer is needed.
- They’re perfect for picnics, lunchboxes, after-school snacks, and more.
The original recipe from Nestle’s was baked in a 9 x 13-inch pan and the brownies were rather thin. This time, I spread the batter into a 9 x 9 pan and was thrilled with their height. To compensate for this change, I decreased the oven temperature by 25º and increased the baking time. Perfection. And to make these ultra-rich, I added a bag of semi-sweet chocolate chips.
- Measure everything carefully. Baking is a science so be sure to level off your measuring cups and spoons and use large eggs.
- To measure flour accurately, spoon the flour into the measuring cup, then sweep across the top with an offset spatula or knife to remove the excess.
- Mix brownie batter with a wooden spoon. Using a mixer will incorporate too much air and make them cakey instead of fudgy.
- Do not overbake or your brownies will be dry.
- Test your brownies before the baking time is up. Use a toothpick and insert it into the center. A few moist crumbs are OK, but continue baking if there’s batter on the toothpick.
- Omit the chocolate chips if you’d prefer a less intense chocolate flavor.
Frequently Asked Questions
It’s a higher fat-to-flour ratio. When there’s a larger amount of flour, the result will be a cakier brownie.
Dutch-processed cocoa is given an alkaline bath making it less acidic. It’s also darker and mellower in flavor. It’s best used in brownie recipes using baking powder, eggs, or both.
Regular or Natural Cocoa Powder has a higher acidity and rises best with baking soda which relies on acid to help baked goods rise properly.
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Rich and fudgy, with a double dose of chocolate, the hubby was delighted with this batch. Too chocolaty for the picky daughter (now why can’t these persnickety family members be on the same page every once in a while!), she’d prefer her brownies sans chocolate chips. That’s always an option. As is adding a little espresso powder to the water for a mocha twist. If you need to bake a treat for a chocoholic in your life, I recommend these fudgy cocoa brownies.
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- 1 2/3 cups sugar
- 3/4 cup (1 1/2 sticks) butter, melted
- 2 tablespoons water
- 2 eggs
- 2 teaspoons vanilla
- 1 1/3 cups flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups semi-sweet chocolate chips
- Preheat oven to 325º.
- Grease 9 x 9-inch pan (or line with non-stick foil). Set aside.
- Combine sugar, butter, water in a large bowl.
- Add eggs and vanilla and mix till combined. Stir in flour, cocoa, baking powder, and salt.
- Stir in chocolate chips. Spread into the prepared pan.
- Bake 26-30 minutes or until a toothpick inserted in the center comes out a bit sticky, but not covered with batter.
- Cool, cut, and serve.
To cut perfect squares, chill your brownies for an hour or two, then cut. Bring to room temperature to serve.
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Serving Size:1 brownie
Amount Per Serving: Calories: 173Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 42mgCarbohydrates: 31gFiber: 2gSugar: 23gProtein: 2g